Bread and process of making same.



CHARLES E. WAIT, OF KNOXVILLE, TENNESSEE.

BREAD AND PROCESS OF MAKING SAME.

Specification of Letters Patent.

Patented March 24, 1908.

Application. filed March 24, 1905. Serial No. 251,865.

T 0 all whom it may concern:

Be it known that I, CHARLES E. WAIT, a resident of Knoxville, Tennessee, have invented a new, and useful Bread Composition,

which invention'is fully set forth in the following specification.

This invention relates to food products for man, and more articularly to roducts comprising a cooked mixture of de ulled cotton; seed meal and cereal flour partly freed from oil, and by way of example of such products may be mentioned bread, biscuit, battercakes, short-bread or pastry, cakes, gin-gerbread, dough-nuts, hoe-cake, pone, crackers, brfiakfast food, and like preparations.

' he invention will be described ,by way of illustration. in reference to bread, but it is to be understood that the advantages of the in vention also pertain to other cooked products containing dehulled cotton-seed .meal and cereal flour as their principal ingredients.

One of the deficiencies of bread as heretofore prepared is that it is lacking to a greater or less extent in the amount of proteids necessary to constitute an ideal food, meat being emglo'yed to su ply this deficiency.

no object 0 the present invention is to provide a bread which shall be rich in protein, while at the same time supplying the carbo-hydrates; fats, phosphates, and other elements in sufficient quantities to make a scientifically ideal food.

With this object in view, the invention consists in the process hereinafter described of making bread, and in the bread resulting from that process.

In making bread according to the process of the present invention, dehulled cottonseed meal from which the oil has in part or in whole been removed, is mixed with a cereal meal or flour, or a plurality of these, in connection with such other ingredients as the particular kind of bread may require, the whole being formed into a batter or dough and then cooked. The cotton-seed meal is rich in highly digestible proteids and phosphates, and the cereal meal or flour supplies thenecessary amount of hydrocarbons, fat and other elements. The particular proportions of cotton-seed meal and cereal meal or 'flour will depend upon the articular circumstances of each case, SUCI as the kind of cereal meal or flour employed, the taste of the consumer, etc.

In making bread from wheat. flour and cotton-seed meal. the follow.-

cake, et'c.

ing has been found to produce excellent results. Take of wheatflour by weight two parts, cotton-seed meal carefully sifted or olted, one lpart, salt,-. yeast and a liquid, as water or mi k, in sufficient quantity to form the whole into a dough, which may then be kneaded, raised and baked in the usual or any suitable manner. This gives a light, palatable bread of good color,,rich in proteids and phosphates, due to the presence of the cottonseed meal, and possessing all the other elements of an excellent wheat-flour bread.

Another formula which has given most satisfactory results is as follows: Take of buckwheat flour two arts by weight, sifted or bolted cotton-see meal, one art, sour milk, bicarbonate of soda and sa t in sufficient quantity, and form the whole into a batter of proper consistency, and bake on a cake griddle in the usual way. Cakes made in this manner are particularly appetizing and highly nutritious.

In making those kinds of bread which are raised or lightened, the usual in redient for liberating carbonic. acid gas in t 1e mixture is em loyed, as by the use of a suitable acid with icarbonate of soda, or a suitable yeast may be used, as in the well-known methods of bread-making. On the other hand, these ingredients are omitted in making those forms of bread in which raising or lightening is not required, as in pie-crust, hoemixture of two parts by wei ht of-cottonseed meal, with three parts of corn meal to which is added a sufficient quantity of salt and'water or milk, is used, no raising sub stance like yeast or bicarbonate of soda and w an acid being employed.

The roportions of cotton-seed meal and cereal our or meal, given above, have been found very satisfactory, but the proportions may be and have been varied either b increasing or decreasing the pro ortion o "cotton-seed meal employed, wit most excellent results. i

Carefully conducted laboratory experiinent-s have demonstrated that bread made according to the present invention is readily digested and assimilated, and that the system is nourished and built up thereby in a manner similar to that of an ordinary bread and meat diet. This is es ecially true of the proteids contained in the read, the proteids of cotton-seedmeal being more readily solu- Thus, in making hoe-cake, a I

blc than those of cereals, and hence "more easily digested. .ln :uld1t1on to this, the high percentage or phosphates 1n cotton-seed meal makes the bread of this inwntion highly the bony structures valuable in building up of the human system;

\Yhat is claimed is: i I

1. A food productfor man comprising a cooked mixture of dehulled cotton-seed meal or flour free from part of its oil, and a cereal flour, substantially its described.

2. A food productfor man comprising a cooked mixture of dehulled cotton-seed meal or flour free from part of" its oil, a cereal flour,

"cooked mixture of dehullcd cotton-seed meal tree from part 01' its oil, and corn-meal or flour, substantially as described.

In testimony whereof I have signed this specification in the presence of two subscribmg witnesses.

CHARLES E. v.VAll.

vl'itnesses; e i CnARLEs' H. SMITH,

' Jlxs. HI WnLEKER. 

